Pork "Butt" Cut

Mo Daddy

I bought my large egg late last summer and I'm ready to do a long, slow and low cook over this long weekend.

I typically buy my meat at Costco becuase I like the quality for the price. What do I look for to cook a pork "butt?" Am I looking for a pork shoulder, pork roast, etc.? I saw that Costco had these cuts but I'm not sure if that's what people refer to as a pork "butt."

Any help would be appreciated as well as what the setup should be.

Thanks,

Mo Daddy
Arlington Heights, IL

Chris in Gwinnett

You are looking for pork shoulder. Bone in if Costco by you has it, the one by me only offers boneless.

Hope this helps.

Chris in Gwinnett

Oops, sorry Mo Daddy, didn't see the second part of your question, here is how I set up my egg for a butt-

Clean egg, new fresh lump. plate setter legs up, aluminum foil drip pan on plate setter between legs, grate on top of that and then the meat on the grate.

Dome about 250 -275, 1.5 to 2 hours per pound. Pull when internal temp gets to 195 - 200, wrap in foil, rest and then pull.

Good luck!

Cactus Doug

Pork shoulder is made up of two cuts the picnic and the butt, sometimes the butt is called "shoulder". I cook my butts at 250 indirect for approx. 2hrs per lb. Like to use hickory and a fruit wood apple or cherry. Usually pull at 190-200 internal and give it a decent rest in a cooler before shredding. You should have no problems. Clean out your lump put big pcs on the bottom and fill it up into the fire ring. Good luck. Almost forgot the costco near me only carries butts that have been boned, sometimes I have to tie these up to hold them together during the cook.

Little Chef

Yes...could very well be called the shoulder. (it is from the shoulder of the pig, and makes a whole lot more sense than calling it a 'butt' like they do in the South!) :blink:
Setup with platesetter, indirect, 225 grid, 250 dome, depending if you have a stoker or not. (Might want to rub it the day before the cook....totally up to you.)
Good luck! We expect pics! :silly:

Cory430

Doug,
That is as succinct and correct as a reply for cooking a butt as I have seen. Touched all the bases and no wasted words